Parsley

Orzo pilaf and stewed tomatoes simmered with sliced fennel bulb are nice side dishes. Classic chocolate mousse is the perfect finish.

Broccoli rabe, which is also called rapini, is a slightly bitter green with tiny, broccoli-like florets. It's available in specialty markets and most supermarkets.

A spoonful of this classic compound butter, known as maître d'hôtel butter, makes an instant sauce for anything from grilled steak to sautéed chicken to steamed vegetables. It can also be stirred into soups and stews.

(Carciofi Ritti) The best artichokes in Tuscany are the small purple ones that come from the area around Grosseto, a southern city near the sea. But the variety is endless: big ones, little ones, violet ones; served boiled, steamed, even raw. In this dish, which is an interpretation of a classic Florentine recipe, artichokes are filled with a savory mixture of pancetta and parsley, drizzled with olive oil, and braised.

Can be prepared in 45 minutes or less.

Linguine with Walnut Sauce The texture of mixed nuts and bread crumbs makes this an ethereal pasta. When the noodles are cooked and then dressed just right, they taste great even at room temperature.

Can be prepared in 45 minutes or less.

This recipe was created to accompany Zita's Salmon with Herb Sauce. Can be prepared in 45 minutes or less.

Grilled lamb (how special!) is best when marinated overnight. For a less salty flavor, use light soy sauce.

The following pesto — created for Sherried Parsnip Soup with Hazelnut Pesto — would be great on pasta (use about 3/4 cup for 1 pound pasta, thinning the pesto with some of the pasta cooking water), grilled fish and meats, or vegetables. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

In the following recipe the veal is roasted on top of the stove, a cooking technique that was developed in Italy before home ovens became commonplace. Unlike braising, this method uses only a small amount of liquid and results in meat that is succulent and tender but not falling apart. Pan roasting also renders a delicious caramelized coating and savory pan juices. Surprisingly, the anchovies do not impart a strong fishy flavor but rather add rich depth. Do not salt the meat before browning it, as the anchovies have salt aplenty.

John serves the peppers as an appetizer with toasted country bread.